Some days I have time to sit and linger over breakfast, and some days are more hurried. For those days where I haven't got a moment to spare, these Keto Granola Bars are perfect. I've tried numerous keto-friendly bars, and not of them compare to the taste of these. Made with wholesome ingredients, you are going to want to keep this recipe in your arsenal.
These Keto Granola Bars are Snacking Bliss!
As someone who generally likes to fly by the seat of her pants, one of the hardest things for me about adapting to a low carb keto lifestyle has been knowing that I have to be prepared.
While keto keeps my hunger at bay much of the time, there are those days where it hits me out of the blue. It is nowhere near mealtime and
I'm suddenly so famished that I know there is no way I am making it without a snack.
Sometimes fat bombs will do the trick, but other days I need something more. That is where these Keto Granola Bars come it.
They are SO good, with none of that icky chemical taste I've found in every keto-friendly commercially prepared bars that I've tried. And with just 3 net carbs, they easily fit into your diet.
For those on the go mornings when I haven't got a second to spare, these are great to throw into my purse. With no chocolate, I don't have to worry about anything melting, and I've got a keto-friendly breakfast or snack that is loaded with nutrition.
How do you store Keto Granola Bars?
These actually store very well. (In fact, I got busy and the photos were taken after they had been stored at room temperature for a week.) You can keep them at room temperature for a week, refrigerate them for several weeks, or freeze them for longer storage. I recommend taking them out of the freezer about an hour before you want to eat them.
How to Make Keto Granola Bars
1 First, preheat your oven to 350 degrees and line an 8 x 8 pan with parchment paper. Combine the chopped nuts and pumpkin seeds on a baking sheet. Place the coconut on a separate baking sheet. Toast the nuts for 10 minutes, adding the baking sheet with the coconut to the oven in the last 5 minutes. While the nuts toast, heat almond butter, maple syrup substitute, coconut oil, brown sugar substitute, and cinnamon in a saucepan and heat through.
2 Next, transfer the nuts to a bowl and toss with the flaxseed and hemp seeds. Pour the almond butter mixture over it. Add the beaten egg and toss to combine.
3 Add the mixture to your prepared baking pan.
4 Use another sheet of parchment paper to press the mixture down.
5 Bake for 15 minutes, or until golden brown.
Variations for This Recipe
- Melt 1 cup of Lily's Chocolate and drizzle it over the top. Refrigerate for 4 hours, until set.
- Use chia seeds in place of the flaxseed or hemp seeds.
- Add 1 teaspoon cinnamon or pumpkin pie spice.
If You Like This Recipe You May Also Like:
- Craving chocolate? You need these Keto Truffles in your life! They are surprisingly easy to make and keep well in the freezer.
- These sweet and spicy Candied Keto Pecans make a great snack, and are the perfect way to jazz up a salad.
- These Keto Zucchini Chips are snack perfection! Perfect for those times when you need something to serve as a vessel for dip.
Keto Granola Bar Recipe
These Keto Granola Bars are oh so good for you! Packed with nuts and seeds, this is a delicious breakfast or snack that will have you feeling your best.
Keto Granola Bars
Ingredients
- 1 cup raw pecans chopped
- 1 cup raw macadamia nuts chopped
- ⅓ cup raw pumpkin seeds
- 1 cup unsweetened coconut flakes or shredded coconut
- ¼ cup ground flax seeds
- ¼ cup hemp seeds not hulled
- ½ cup almond butter or peanut butter
- ⅓ cup maple syrup substitute
- ¼ cup coconut oil
- ¼ cup brown sugar substitute
- ½ teaspoon cinnamon
- 1 egg
Instructions
- Preheat your oven to 350 degrees. Line an 8 x 8 pan with parchment paper, allowing the parchment to overlap the edges.
- Combine the chopped nuts and pumpkin seeds on a baking sheet. Place the coconut on a separate baking sheet.
- Toast the nuts for about 10 minutes, adding the baking sheet with the coconut in the last 2 minutes.
- Remove from heat and transfer to a bowl.
- Add flax seeds and hemp seeds and toss.
- Meanwhile in a small sauce pan, heat almond butter, maple syrup substitute, coconut oil, brown sugar substitute and cinnamon until the coconut oil is melted. Stir to combine everything.
- Beat the egg in a small bowl, and pour over the nut mixture. Mix in the almond butter mixture and coat to combine.
- Transfer to the prepared baking pan, and use parchment paper to press down.
- Bake for 15 to 20 minutes, until golden brown.
Cheryl says
Can’t wait to try! But I do have a couple questions - can you use another but or leave out macadamia nuts as they are so expensive and I’ve yet to find a sale on them. Also, what maple syrup substitute did you use?
Wendy Polisi says
Yes - absolutely - just sub in another nut that you have on hand. (If you are keto, make sure it is keto-friendly.) I used Choc Zero because it is thicker and I like the taste. I added a link to the recipe card so you can see exactly what I used.
Jodi in Maine says
I love granola but cannot stomach coconut. Is there a good substitute for the coconut flakes?
Bonnie Wood says
I so want to thank you for a granola bar recipe without chocolate! Woohoo. I'm going to try these later today.
Joanie says
Going to try! Are these soft or crunchy?